l'Aq%  .?>'  \qn 


Connecticut  Agricultural 
Experiment  Station 

NEW  HAVEN,  CONN. 
BULLETIN  197  NOVEMBER,  1917 


ECONOMY  IN  FEEDING  THE  FAMILY 


II 
The  Cereal  Breakfast  Foods 

By  JOHN  PHILLIPS  STREET 


CONTENTS 

Types  of  Cereal  Breakfast  Foods r 19-22 

Composition 22 

Comparative  Food  Value 22-24 

Digestibility ^ 24-25 

Cooking 26 

Cost 27 

Suggestions  as  to  Purchase 29-31 


The  Bulletins  of  this  Station  are  mailed  free  to  citizens  of  Connecti- 
cut who  apply  for  them,  and  to  others  as  far  as  the  editions  permit. 


CONNECTICUT  AGRICULTURAL  EXPERIMENT  STATION. 

OFFICERS  AND  STAFF. 


BOARD  OF  CONTROL. 
His  Excellency,  Marcus  H.  Holcomb,  ex-officio,  President. 

James  H.  Webb,  Vice  President Hamden 

George  A.  Hopson,  Secretary Wallingford 

E.  H.  Jenkins,  Director  and  Treasurer New  Haven 

Joseph  W.  Alsop Avon 

Wilson  H.  Lee Orange 

Frank  H.  Stadtmueller Elmwood 

Administration.  E.  H.  Jenkins,   Ph.D.,   Director  and  Treasurer. 

Miss  V.  E.  Cole,  Librarian  and  Stenographer. 
Miss  L.   M.  Brautlecht,   Bookkeeper  and  Stenographer, 
William  Veitch,  In  charge  of  Buildings  and  Grounds. 

Chemistry. 
Analytical  Laboratory.    John  Phillips  Street,  M.S..  Chemist  in  charge. 
E.  Monroe  Bailey,  Ph.D.,  i 

C.  B.  Morison,  B.S.,  C.  E.  Shepherd,  \  Assistants. 
W.  L.  Adams,  B.S..  M.  d'Esopo,  Ph.B.    J 
Hugo  Lange,  Laboratory   Helper. 
V.  L.  Churchill,  Sampling  Agent. 

Protein  Research.  T.  B.  Osborne,  Ph.D.,  D.Sc,  Chemist  in  Charge. 

Miss  E.  L.  Ferry,  M.S.,  Assistant. 

Botany.  G.  P.  Clinton,  Sc.D.,   Botanist. 

E.   M.  Stoddard,  B.S.,  Assistant   Botanist. 
*  Florence  A.   McCormick,  Ph.D.,  Scientific  Assistant. 

G.  E.  Graham,  General  Assistant. 

Entomology.  W.  E.  Britton,  Ph.D.,   Entomologist;  State   Entomologist. 

B.  H.  Walden,  B.Agr.,   First  Assistant. 

'  Q.  S.  Lovvry,  B.Sc,  I.  W.  D.wis.  B.Sc,  1    ,      . 

M.  P.  Z.^ppe,  B.S..  }  Assistants. 

Miss  G.  A.  Foote,  B.A.,  Stenographer. 

Forestry.  Walter  O.  Filley,   Forester;  also  State  Forester 

and  State  Forest  Fire   Warden. 
A.  E.  Moss,   M.F.,  Assistant  State  and  Station   Forester. 
Miss  E.  L.  Avery,  Stenographer. 

Plant  Breeding.  Donald  F.  Jones,  M.S.,   Plant   Breeder. 

C.  D.   HuBBELL,   Assistant. 

Vegetable  Growing.  W.  C.   Pelton. 


Cereal  Breakfast  Foods. 


The  cereal  foods  occupy  a  very  important  place  in  the  diet  of 
the  American  family,  both  in  sickness  and  in  health.  Vegetable 
foods  supply  about  95  per  cent,  of  the  carbohydrates  in  the  aver- 
age dietary,  and  the  cereal  foods  themselves  supply  fully  55  per 
cent.  Grains  in  the  raw  state  are  unattractive  to  the  taste  and  are 
somewhat  difificult  of  digestion,  and  for  this  reason  cereals  are 
generally  cooked  before  eating.  The  oldest  method  of  cooking 
them  was  by  parching,  and  in  the  early  days  the  Scotchman's  oat- 
meal and  the  Indian's  maize  were  prepared  in  this  way.  The  next 
development  was  porridge,  in  which  the  grain  was  boiled  or 
steamed  with  water,  milk  or  meat  stock,  and  thus  rendered  more 
palatable.  Porridge,  however,  requires  long  cooking,  its  keeping 
qualities  are  poor,  and  it  is  far  from  being  a  convenient  food 
preparation.  In  spite  of  these  disadvantages — and  the  necessary 
long  cooking  is  by  no  means  an  unqualified  disadvantage— por- 
ridge has  enjoyed  a  wide  use  and  popularity,  and  the  modern 
cereal  breakfast  food  is  its  lineal  descendant. 

A  generation  ago  practically  the  only  cereal  foods  on  the  mar- 
ket were  wheat  flour,  corn  meal,  hominy  and  hulled  corn ;  barley, 
rye  and  rice  finding  only  a  very  limited  use.  At  the  present  time 
we  find  an  almost  endless  number  and  variety  of  specially  prepared 
breakfast  foods  offered  for  our  use.  Many  of  the  brands,  how- 
ever, are  exploited  by  extensive  and  expensive  advertising  and 
live  only  so  long  as  a  fluctuating  public  taste  demands  them. 
Some  endure  but  for  a  season,  while  others  have  taken  a  fixed 
place  in  the  long  list  of  American  food  materials. 

Types  of  Cereal  Breakfast  Foods. 

However,  while  the  brand  names  of  the  foods  may  change,  the 
types  of  cereal  breakfast  foods  which  they  represent  persist  from 
year  to  year.  There  are  four  main  types  of  these  foods :  those 
in  which  the  grain  is  simply  husked  and  more  or  less  crushed  or 
ground;  those  which  have  been  steamed  or  partially  cooked  at 
the  factory  and  then  ground  or  rolled  and  dried ;  those  which  have 


20  CONNECTICUT   EXPERIMENT   STATION   BULLETIN    197. 

been  cooked  by  dry  heat  only,  such  as  puffed  rice  or  wheat;  and 
those  in  which  more  or  less  of  the  insoluble  starch  has  been  con- 
verted into  soluble  form  by  the  action  of  barley  malt,  as  in  the 
so-called  malted  foods. 

The  grains  used  in  this  country  in  these  products  are  oats, 
w^heat,  corn,  rice,  and  less  commonly  barley  and  rye.  Although 
the  various  flours,  starches,  and  edible  cereal  pastes  (noodles, 
macaroni,  vermicelli  and  spaghetti)  are  in  a  sense  cereal  break- 
fast foods,  they  will  not  be  discussed  at  this  time. 

Oats  is  characterized  by  its  high  protein  and  fat  content; 
wheat,  rye  and  barley  by  high  protein  and  moderate  fat ;  corn  by 
its  relatively  high  fat;  while  rice  is  distinctly  low  in  protein,  and 
in  the  polished  form  almost  free  from  fat,  fiber  and  ash.  These 
characteristics  of  the  individual  grains  greatly  affect  the  composi- 
tion of  the  breakfast  foods  made  from  them,  as  w'ill  be  shown 
later.  In  the  preparation  of  certain  breakfast  foods  the  grain  is 
used  in  its  entirety ;  in  others  more  or  less  of  the  germ  is  removed, 
thus  materially  reducing  the  percentage  of  fat;  in  others  the 
ground  product  is  thoroughly  bolted  to  remove  most  of  the  fiber ; 
while  in  still  others  the  use  of  heat  or  a  malting  process  materially 
alters  the  form  of  carbohydrates  present.  To  certain  of  the 
"read3'-to-eat''  brands,  salt,  sugar,  syrup,  or  honey  has  been  added, 
thus  increasing  the  ash  or  carbohydrates  and  decreasing  the  rela- 
tive percentages  of  the  other  ingredients.  In  general,  however, 
the  composition  of  the  finished  breakfast  food  closely  follows  that 
of  the  parent  grain. 

Barley  is  not  a  popular  breakfast  cereal  in  this  country,  and 
when  used  it  is  usually  in  the  form  of  "pearled"  barley  witli  a 
much  lower  content  of  fiber  and  considerably  less  of  all  the  other 
ingredients,  except  carbohydrates,  than  the  unhulled,  untreated 
grain. 

The  germ  of  the  com  kernel  is  rich  in  fat,  which  tends  to  be- 
come rancid  on  keeping,  and  more  or  less  of  it  is  generally  re- 
moved in  the  preparation  of  corn  breakfast  foods.  Hominy, 
samp  and  cerealine  are  names  used  quite  loosely  for  corn 
products,  which  dift'er  little  from  one  another  in  composition, 
save  that  hominy  generally  carries  a  little  more  fat.  They  are 
all  essentially  carbohydrate  foods.  The  toasted  and  flaked  corn 
preparations  are  steamed  and   rolled  grains,   which   have  been 


TYPES  OF  CEREAL  BREAKFAST  FOODS.  21 

cooked  longer,  and  to  which  salt  and  a  sweetening  material  are 
commonly  added. 

In  the  oatmeal  of  our  forefathers  much  of  the  hull  or  husk 
remained  in  the  ground  product,  but  with  modern  improved  proc- 
esses more  of  the  fibrous  hull  is  removed.  The  germ  is  not  re- 
moved from  the  oat  preparations.  In  the  crushed  or  flaked  oat 
foods  the  grain  is  more  or  less  cooked  with  steam,  and  while  still 
moist  rolled  into  thin  flakes  and  dried.  Such  products  are,  of 
course,  only  partially  cooked,  and  further  cooking  is  necessary 
before  using. 

The  rice  foods  come  to  us  either  flaked,  or  as  "puffed"  rice. 
In  the  latter  form  the  rice  has  been  treated  by  a  special  process 
of  cooking  with  dry  heat,  the  resultant  product  resembling  some- 
what popcorn  in  flavor  and  texture. 

In  the  preparation  of  wheat  breakfast  foods  the  germ,  as  a  rule, 
is  not  removed,  and  save  in  farina  and  the  gluten  preparations 
more  or  less  of  the  bran  and  middlings  are  retained.  In  certain 
products  the  whole  grain,  bran  and  all,  is  used.  The  unground 
wheat  grain  is  seldom  used  as  breakfast  food,  except  in  the 
^'puffed"  products  (prepared  similarly  to  puffed  rice),  and  in 
frumenty,  in  which  the  husked  grain  is  boiled  with  milk  and 
spices.  The  latter  preparation  has  but  a  restricted  use  in  this 
country.  Where  the  grain  is  only  moderately  crushed  and  the 
bran  not  removed,  the  product  is  known  as  cracked  wheat  or 
wheat  grits.  The  flaked  wheat  foods  are  prepared  in  the  same 
way  as  rolled  or  flaked  oats.  Shredded  wheat  is  prepared  by  a 
special  process  and  represents  the  whole  grain.  The  gluten 
breakfast  foods  are  characterized  by  a  very  high  protein  content 
and  contain  only  about  half  the  starch  usually  found  in  wheat 
foods.  They  are  intended  primarily  for  those  to  whom  much 
starch  in  the  diet  is  objectionable,  but  as  a  rule  the  extent  to 
which  the  starch  has  been  removed  falls  far  short  of  the  manu- 
facturer's claims. 

In  the  so-called  malted  foods  advantage  is  taken  of  the  dias- 
tatic  power  of  barley  malt,  the  diastase  of  malt  imitating 
the  action  of  the  ferments  of  the  saliva  and  pancreatic  juice. 
Generally  the  amount  of  malt  added  is  not  sufficient  to  convert 
more  than  a  part  of  the  starch  into  soluble  forms.  Analysis 
shows  that  in  many  of  these   foods  the  soluble  carbohydrates 


22  CONNECTICUT   EXPERIMENT    STATION   BULLETIN    I97. 

exist  largely  in  the  form  of  dextrin  and  suggests  the  possibility  of 
glucose  or  some  other  soluble  dextrin-containing  carbohydrate 
being  added.  Furthermore,  it  must  not  be  forgotten  that  the 
treatment  of  starch  with  dry  heat  also  produces  dextrin,  as  illus- 
trated in  the  case  of  ordinary  toast.  It  is  evident,  therefore,  that 
many  of  these  "malted"  foods  are  not  deserving  of  the  name. 

Still  another  group  of  breakfast  foods  now^  quite  widely  used 
includes  the  various  laxative  preparations.  These  usually  consist 
chiefly  either  of  wheat  bran  or  some  inert  material,  such  as  agar- 
agar  or  Iceland  moss.  In  some  instances  fruits  and  nuts  are 
used  and  occasionally  an  oil,  such  as  olive  oil,  or  linseed  oil. 

Composition  of  Cereal  Foods. 

Aside  from  the  constituent  grains  and  the  method  of  manufac- 
ture, the  cereal  breakfast  foods  are  of  two  general  classes,  those 
which  are  either  raw  and  which  need  prolonged  cooking  or  which 
have  been  cooked  to  some  extent  and  need  further  treatment  be- 
fore use,  and  those  which  are  "ready-to-eat."  Pearled  barley, 
hominy,  samp,  corn  meal,  oat  flakes,  cracked  wheat  and  farina 
are  types  of  the  first  class,  while  among  the  "ready-to-eat"  prep- 
arations we  find  such  products  as  cerealine,  corn  flakes,  rice  flakes, 
wheat  flakes,  puffed  rice,  shredded  wheat.  Grape-nuts  and  some 
of  the  various  "malted"  foods.  Table  I,  pages  32  to  39,  gives  the 
analyses  of  130  of  these  products  examined  in  this  laboratory 
between  1909  and  the  present  time,  32  being  analyses  just  made. 
In  addition  to  the  chemical  composition  the  claimed  weight  of 
the  package  (which  was  generally  found  to  be  correct)  is  given 
together  with  the  calories  yielded  by  one-fourth  pound  of  the 
food,  and  the  cost  per  package,  per  pound  and  per  100  calories. 
The  costs  are  based  on  New  Haven  prices  maintaining  on  Sep- 
tember 26th  of  this  year.  These  costs  will  be  discussed  in  more 
detail  later. 

Comparative  Food  Value  of  the  Cereal  Breakfast  Foods. 

In  order  that  the  relative  composition  of  these  foods  may  be 
shown  more  clearly,  an  abridged  table.  Table  II  has  been  prepar- 
ed, in  which  the  average  data  for  the  different  types  are  given, 
grouped  under  the  two  headings,  "to  be  cooked"  and  "ready-to- 
serve."     See  pages  24  and  25. 


COMPARATIVE   FOOD    VALUE.  23 

Among  the  foods  requiring  further  cooking  the  superiority, 
from  a  nutritive  standpoint,  of  the  oat  meals  is  apparent  at  a 
glance.  They  contain  from  50  to  100  per  cent,  more  protein  and 
from  three  to  nine  times  as  much  fat  as  the  other  "to-be-cooked'^ 
products.  In  fact,  they  are  the  only  breakfast  foods,  aside  from 
certain  laxative  preparations,  that  contain  any  considerable  per- 
centage of  fat,  and  indeed  for  this  reason  they  have  been  criti- 
cized as  "heating"  foods  and  undesirable  for  use  in  hot  weather 
and  by  people  suffering  from  certain  types  of  disease.  An  aver- 
age serving  of  rolled  oats,  however,  contains  only  about  i  1-3  ozs. 
of  the  dry  cereal,  and  a  daily  consumption  of  this  amount  for  four 
months  would  supply  only  about  as  much  fat  as  2-3  lb.  of  butter. 
The  "heating"  effect  of  oat  preparations,  therefore,  obviously  may 
be  neglected  except  under  most  unusual  conditions.  If  oatmeal 
supplies  so  little  fat  in  the  ordinar}^  dietary,  it  is  apparent  that  the 
amounts  supplied  by  the  other  "to-be-cooked"  cereals  is  almost 
negligible.  This  further  emphasizes  the  fact  that,  while  these 
foods  contain  important  percentages  of  protein,  they  are,  with  the 
exception  of  the  oatmeals,  essentially  carbohydrate  foods. 

While  among  the  "ready-to-eat"  preparations  considerable 
variations  are  shown  in  all  the  ingredients  except  the  carbohy- 
drates, the  most  striking  differences,  as  we  have  shown  elsewhere, 
are  in  the  amounts  of  carbohydrate  rendered  soluble  in  water  by 
the  various  manufacturing  processes.  Only  about  10  per  cent, 
of  the  carbohydrates  of  flaked  rice.  Shredded  Wheat  and  Triscuit 
are  water-soluble,  raising  a  serious  question  as  to  the  desirability 
of  the  extensive  use  of  such  foods  in  the  dietaries  of  young  chil- 
dren. Flaked  wheat  shows  only  about  15  per  cent.,  while  on  the 
other  hand,  flaked  corn  shows  26,  puffed  rice  2>^,  puffed  wheat  27 
and   Grape-Nuts   36  per   cent,   of   water-soluble   carbohydrates. 

From  a  nutritive  standpoint,  the  table  shows  that  these  types 
of  breakfast  foods,  excepting  possibly  the  oatmeals  and  Holland 
Rusk,  are  practically  interchangeable.  While  one-quarter  of  a 
pound  of  oatmeal  or  Holland  Rusk  yields  430  calories,  the  same 
quantity  of  each  of  the  other  foods  listed  yields  approximately 
the  same  number  of  calories,  400.  For  all  practical  purposes, 
therefore,  it  may  be  assumed  that  one  ounce  of  any  of  the  com- 
monly used  breakfast  foods  yields  about  100  calories.'  An  at- 
tempt has  been  made  in  the  table  to  indicate  in  terms  of  familiar 


24  CONNECTICUT   EXPERIMENT   STATION   BULLETIN    197. 

Table  II. — Average  Composition  and  Costs  op 


Type. 


Pounds  per  hundred. 


o  u 


To  Be  Cooked. 

Corn  meal 

Hominy  and  samp 

Oat  meal  (Bestovotes) 

Oats,  rolled 

Groats,  Robinson's 

Farina 

Wheat,  flaked 

Wheat,  cracked 

Post  Tavern  Porridge 

Ready   To  Serve. 

Corn  flakes 

Corn,  puffed 

Rice  flakes 

Rice,  puffed 

Wheat  flakes 

Wheat,  puffed 

Wheat,  shredded 

Triscuit 

Force 

Grape-Nuts 

Holland  Rusk 

Kelloge's  Krumbles 


7-5 

0.8 

7-9 

0.7 

16.2 

6.6 

15-6 

6.6 

12.8 

8.6 

10.9 

1-3 

II .  I 

2. 1 

9-3 

2.3 

10.3 

0.8 

6.9 

0.3 

8.7 

0.3 

10.0 

0.4 

7.6 

0.2 

9-3 

I .  I 

131 

1.8 

II  .0 

1-4 

II  .0 

1-4 

10.6 

I .  I 

II-5 

0.6 

12.  I 

51 

12.0 

1 .2 

78 
76 
63 
64 
67 

74 
73 
73 
74 


measure  the  volume  of  the  different  foods  weighing  one  ounce 
and  yielding  100  calories.  For  instance,  i  Shredded  J V heat 
biscuit,  2^  Triscuits,  2/5  cup  rolled  oats,  iV^.  cups  corn  flakes,  or 
4  heaping  tablespoonfuls  of  Grape-Nuts  each  yields  lOO  calories 
and  weisfhs  about  one  ounce. 


Digestibility  of  the  Cere.vl  Breakfast  Foods. 

The  value  of  a  food  depends  not  only  upon  the  amounts  of 
nutrients  present  but  also  upon  their  digestibilitv\  Experiments 
with  healthy  men  have  shown  that  partially  cooked  wheat  prepa- 
rations have  the  highest  digestibilit)-  and  those  made  from  unbolt- 
ed wheat  the  lowest.  Experiments  at  the  Maine  Experiment  Sta- 
tion with  rolled  oats,  rolled  wheat,  corn  meal,  hominv  and  certain 


DIGESTIBILITY  OF  THE  CEREAL  BREAKFAST  FOODS. 

Typical  Breakfast  Foods  in  Package  Form. 


25 


Cost. 

Calories 

per  M  lb. 

Necessary  to  yield 
100  Calories. 

'6 

p 

3 

0  (U 

'> 

3. 

6 

4J 

0 
a 

w  0 

a 

"3 

S 

s 

_2 

S 

^n 

u 

0 

<D 

0 

^" 

0 

0 

0 

> 

^ 

\ 

cts. 

cts. 

Cts. 

oz. 

8 

0.50 

0.81 

402 

34 

1/5  cup* 

10.5 

0.66 

I. 01 

401 

39 

1/6      " 

ID 

0.58 

0.74 

430 

73 

1/5      " 

0.9 

9 

0.56 

0.75 

432 

71 

2/5      " 

I .  I 

50 

2.74 

3  50 

456 

59 

1/5      " 

0.9 

13-5 

0.86 

I-3I 

403 

49 

1/4     " 

10 

0.61 

0.64 

408 

50 

1/2      " 

15-5 

0.97 

1.80 

401 

42 

3/10   " 

10 

0.63 

0.89 

396 

47 

1/5      " 

\ 

18 

1. 18 

0.97 

394 

31 

11/4     " 

37-5 

2.33 

83 

402 

39 

I  1/3     " 

30 

1.78 

37 

422 

45 

^^/,3  ;; 

56 

3-50 

2 

45 

400 

34 

1 1/4  " 

30 

1.78 

46 

422 

42 

I 

60 

3-76 

99 

399 

60 

2      " 

16 

0.98 

00 

408 

50 

I  bisc. 

20 

1 .24 

50 

403 

50 

21/2  bisc. 

17-5 

1. 10 

40 

397 

48 

I  cup 

16 

1. 01 

16 

398 

52 

4  tablesp. 

29 
16 

1 .69 
1 .01 

430 
398 

55 
54 

2 

05 

I  cup 

I 

*  A  cup  equals  3^  pint. 

Specially  prepared  brands,  showed  that  in  general  about  90  per 
cent,  of  the  organic  matter  was  digested.  The  general  conclusion 
from  these  experiments  was  that  rolled  wheat  showed  the  high- 
est and  the  corn  products  the  lowest  digestibility,  oats  occupying 
an  intermediate  position.  When  the  actual  nutrients  are  com- 
pared with  the  total  nutrients  it  is  seen  that  the  relation  previously 
noted  still  maintains ;  that  is,  the  oat  preparations  provide  the 
largest  amounts  of  digestible  protein  and  fat,  followed  by  wheat, 
rye  and  barley,  while  the  corn  and  rice  products  supply  but  rel- 
atively small  amounts  of  these  elements  and  relatively  large 
amounts  of  carbohydrates.  Other  Maine  experiments  bring  out 
the  interesting  fact  that  the  processes  to  which  certain  products 


26  CONNECTICUT   EXPERIMENT   STATION   BULLETIN    197. 

have  been  subjected  during  their  manufacture,  while  converting 
a  part  of  the  starch  into  sokible  carbohydrates,  have  at  the  same 
time  diminished  the  digestibihty  of  the  protein.  For  instance, 
rolled  wheat  showed  85  per  cent,  protein  digestibility,  while  Force 
and  Grape-Nuts  showed  but  y6  and  Shredded  Wheat  only  58. 
These  and  other  experiments  show  that  the  raw  cereals,  if  suf- 
ficiently cooked,  are  as  quickly  and  as  easily  digested  as  the  best 
malted  cereals,  and  more  quickly  than  the  ordinary  prepared 
cereals  and  a  large  majority  of  the  so-called  malted  cereals. 


The  Cooking  of  Breakfast  Foods. 

The  proper  cooking  of  any  food  is  a  very  important  factor  in 
its  digestibility.  Aside  from  the  usefulness  of  heat  in  sterilizing 
food,  the  main  purposes  of  cooking  are  to  improve  the  food's  ap- 
pearance and  flavor,  to  break  down  certain  refractor}^  elements 
and  to  convert  the  nutrients  into  more  assimilable  forms. 

The  manufacturing  processes  used  in  these  foods — crushing, 
rolling,  steaming,  parching,  puffing  or  shredding — all  to  a  great- 
er or  lesser  degree  rupture  the  cells  of  the  grain,  and  thus 
render  the  cell  contents  more  susceptible  to  the  action  of  the 
digestive  juices  of  the  body.  As  a  rule,  however,  even  some  of 
the  "ready-to-eat"  foods  come,  to  us  in  a  form  which  requires 
more  cooking  before  their  nutrients  can  become  entirely  available 
to  the  body.  In  the  average  home  the  over-cooking  of  cereals  is 
most  unsual;  on  the  other  hand,  undercooking  is  all  too  common. 
This  tendency  is  fostered  by  the  claims  of  the  breakfast  food 
label,  and  we  have  offered  to  us  "15-minute"  oat  flakes  and  sim- 
ilar alluring  and  alleged  time-conserving  preparations.  The  con- 
sumer has  no  way  of  knowing  how  much  of  the  needed  cooking 
has  been  performed  by  the  manufacturer,  and  he  may  safely 
assume  that  the  directions  accompanying  the  food  underestimate 
rather  than  exaggerate  the  time  necessar}'^  for  proper  prepara- 
tion. Frequently  the  prepared  foods  are  condemned  as  indigest- 
ible simply  because  the  cooking  period  has  been  too  limited ;  but 
theoretically  there  is  no  reason  why,  if  properly  cooked,  they 
should  not  be  quite  as  digestible  as  cereals  cooked  entirely  in  the 
home.  No  hard  and  fast  rule  can  be  laid  down  as  to  the  proper 
cooking  period  for  the  various  cereals,  but  generally  speaking  the 


THE  INCREASED  COST  OF  CEREAL  FOODS.  27 

greater  the  amount  of  husk  or  hull  present  the  longer  the  food 
should  be  cooked. 

Cost  of  Cereal  Breakfast  Foods. 

In  Table  I  the  cost  of  the  foods  is  shown  on  the  basis  of  the 
package,  the  pound  and  the  lOO  calories.  The  cost  is  omitted  in 
a  number  of  instances,  either  because  the  food  could  no  longer 
be  found  in  this  State  or  because,  with  the  present  greatly  increas- 
ed prices  of  all  commodities,  it  was  unsafe  to  assume  any  price 
for  these  without  a  direct  inspection  of  the  package  as  to  its  net 
contents.  Omitting  such  unusual  preparations  as  Colax  and  Sea 
Moss  Farina,  both  in  a  sense  medicine  rather  than  food,  the 
cost  per  pound  ranges  from  6.5  cents  in  a  wheat  bran  to  76  cents 
in  Dieto  Rusks.  Of  the  preparations  requiring  cooking,  the  com 
products  are  the  cheapest,  followed  by  oats,  with  the  wheat  foods 
the  most  expensive.  {Robinson  s  Groats  is  an  imported  food  pri- 
marily intended  for  invalid  use,  and  its  high  cost  removes  it  from 
the  category  of  family  breakfast  foods.)  The  specially  prepared 
foods  cost  from  two  to  seven  times  as  much  per  pound  as  the  sim- 
ple cereal  preparations,  such  as  oatmeal,  farina  and  hominy. 

In  a  consideration  of  cost,  however,  composition  must  not  be 
overlooked,  and  judged  on  this  basis  oatmeal  is  by  far  the  cheap- 
est of  all  the  cereal  breakfast  foods.  Nor  must  we  forget  that 
while  we  pay  very  much  more  for  the  prepared  than  for  the 
uncooked  foods,  this  price  is  in  part  justified  by  their  convenience, 
and  the  saving  in  both  time  and  fuel  by  the  shortening  of  the 
home-cooking  period.  In  hotels,  hospitals  and  large  establish- 
ments where  a  fire  is  kept  throughout  the  day  for  other  purposes, 
the  prolonged  cooking  required  by  the  raw  cereals  may  be  ef- 
fected with  practically  no  expense.  In  households  where  a  gas 
stove  is  used  exclusively  for  cooking,  and  then  only  at  specified 
and  limited  times,  it  is  indeed  a  question  whether  the  "ready-to- 
eat"  brands  may  not  in  many  cases  be  the  more  economical  pur- 
chase. 

The  Increased  Cost  of  Cereal  Foods. 

In  the  case  of  22  brands  we  have  full  data  as  to  the  size  of  the 
package  and  its  cost  for  both  the  years  1909  and  191 7.  By  refer- 
ring to  Table  III  it  will  be  seen  that  in  nearly  every  case  the  net 


28  CONNECTICUT   EXPERIMENT   STATION   BULLETIN    197, 

TABLE  III. 
Comparative  Package  Weights  and  Prices. 


Brand. 


Hominy 

Hominy 

Kellogg's       Toasted       Corn 

Flakes 

Post  Toasties 

Quaker  Toasted  Corn  Flakes 
Quaker  Yellow  Corn  Meal. . 

Hornby's  Oats 

Quaker  Oats 

Quaker  Puffed  Rice 

Cream  of  Wheat 

Force 

Grape-Nuts 

Hecker's  Farina 

Holland  Rusk 

Malt  Breakfast  Food 

Pettijohn's  Breakfast  Food . 

Premier  Farina 

Quaker  Cracked  Wheat.  .  .  . 

Saxon  Wheat  Food 

Shredded  Wheat 

Triscuit 

Wheatena 

Ave.    6  corn  products .  . 

Ave.    2  oat  products .. . 

Ave.  13  wheat  products. 
1  rice  product.  .  . 


Weight 
oz. 


30 
31 

10 
ID 
10 

46 

28 
24 

7.5 
28 
12 
16 
16 

7 
30 
23 
16 

30 
25 
13 
13 
25 


Cost 
cts. 


10 

6 

ID 
ID 

8 
12 

15 
10 
10 
15 
15 
12 
10 

10 

15 
II 
10 
15 
15 
12 
10 
15 


Cost 

per  lb. 

cts. 


5-5 
3 

16.0 

150 

12.0 

4.0 

8.5 
6.5 

21-5 

8-5 
18.5 
12  .0 
10. 0 
24.0 

8.0 

7-5 

10. o 

8.0 

9-5 

14-5 

12.5 

9-5 

9.3 

7.5 

11.7 

21.5 


Weight 


24 
74 


24 
20 
20 

4 
28 
10 

13 
16 
6 
28 
24 
16 
26 
26 
12 

9-5 

19 


Cost 
cts. 


18 

43 

II 
II 

7 
12 

15 
10 

14 
22 
II 
13 
14 
II 
22 
18 
14 
25 
22 
12 
12 
18 


Cost 

per  lb. 
cts. 


12 

9-5 

22.0 
22  .0 
14.0 

8.0 
II  .0 

8.0 
56.0 


12 , 

17 
16 

14 
29 
12. 
12.0 
14.0 
155 
13-5 
16.0 
20.0 
150 
14.6 
9.5 
16.0 
56.0 


weight  of  the  package  has  been  reduced  and  in  many  instances 
the  cost  of  the  package  increased.  Hominy  that  in  1909  averaged 
4  cents  per  lb.  now  costs  1 1  cents,  corn  flakes  have  increased  from 
14  to  19  cents,  rolled  oats  from  7.5  to  9.5  cents,  puffed  rice  from 
21.5  to  56  cents,  Grape-Nuts  from  12  to  16  cents,  farinas  from  9.5 
to  14  cents,  cracked  wheat  from  8  to  15.5  cents  and  Triscuit  from 
12.5  to  20  cents  per  lb.  Of  the  brands  listed  Force  is  the  only 
one  which  costs  no  more  per  pound  to-day  than  in  1909.  On  the 
average  the  corn  products  in  the  eight  years  advanced  57,  oats  27, 
wheat  37  and  rice  162  per  cent.  These  startling  increases  empha- 
size the  importance  of  intelligent  buying  of  these  widely  used 
foods. 


SUGGESTIONS   AS    TO    PURCHASE. 


29 


TABLE  IV. 
Weights  of  One  Serving  of  Food,  Calories  Yielded,  and  Cost. 


Food. 


'■5,0 


a-d 


o  o 


+^  > 


1-  o 


Corn. 

Corn  flakes,  Jersey 

"      Kellogg's 

"  "       Post  Toasties 

"  "      Quakers 

"  "      Washington  Crisps. 

Corn  meal,  in  bulk 

"  "      Quaker 

Corn  puffs,  Quaker 

Hominy,  Hecker's  Cream 

"        Sunbeam 

Roman  Meal 


Oats. 
Groats,  Robinson's  Patent.  .  .  . 

Oat  Meal,  in  bulk 

"  "       Bestovotes 

"  "       Keen  &  Robinson's. 

"       McCann's 

Oats,  rolled,  in  bulk 

"  "        Bufceco 

Hecker's 

"  "        Hornby's 

"  "        Leggett's 

"  "        Purity 

"  "        Quaker 

«  "        Scott's. 


Rice. 
Rice,  head,  in  bulk.  .  . 
"  small,  in  bulk.  .  . 
"  broken,  in  bulk. . 
"  flakes,  Kellogg's. 
"     puffed,  Quaker.  . 


Wheat. 
Farina,  Cream  of  Wheat 

"         Crystal  Wheat 

"         Hecker's  Cream 

"         Mother's  Wheat  Hearts . 
Quaker  (F.  S.) 

«         Vitos 

"         Wheatena 

Wheat,  cracked,  Quaker 

"         flakes,  Alber's 

"         flakes,  Kellogg's 

"         puffed,  Quaker 

Force 


0.95 
0.78 
0.90 
"0.90 
0.67 
5-40 
5-40 
0.78 
6.03 
5-93 
540 


5-50 
4.76 

5-54 
6.00 

50 


68 
68 
68 
68 
68 


3.2i 


7.00 
7.00 
7.00 

0.73 
0.70 


6.21 

*6.05 

*6.05 

5.78 

5-68 

6. 17 

*6.05 

6.20 

2.05 

0.78 

0.53 

1.28 


0.95 

0.78 
0.90 
0.90 
o  67 
1 .62 
1 .62 
0.78 

I-5I 
1.48 
1.62 


1 .  12 
1.38 
1. 19 

1-39 
1.50 
125 
1-34 
1-34 
1-34 
1-34 
1-34 
1-34 
1 .64 


1-75 
1-75 
1-75 
0.73 
0.70 


1-55 
I  51 
I-5I 

1-45 
1 .42 

1-54 

1.86 
1.03 
0.78 

0.53 
1.28 


99 
76 

89 
90 

65 
163 
163 

78 
152 

145 
161 


128 
156 
128 
156 
171 
140 

145 
142 
146 
142 
140 
144 
187 


175 

175 

175 

77 

70 


155 
154 
151 
145 
141 
160 

159 

186 

105 

82 

54 
127 


cts. 

1 .07 
1.07 
1 .24 

0.79 

0.67 
0.71 
0.81 

1.83 
I  13 
0.88 

I  .00 


3  50 
0.61 
0.74 
1. 91 
1.79 

0.55 
0.67 
0.67 
0.92 
1. 01 
0.67 
0.67 
1-38 


I-3I 
1.09 

0.88 
1-37 
2.45 


1. 21 

1-37 
1.32 

0.73 
0.99 
0.82 
1 .42 
1.80 
0.64 
1 .46 
1.99 
1.40 


cts. 

1.08 
1.40 

1-39 
0.88 
1.03 

0-.44 
0.50 

2.33 
0.75 
0.54 
0.63 


2.76 

0.39 
0.58 
1 .22 
1.04 

0.39 
0.46 
0.46 
0.63 
0.71 
0.46 
0.47 
0.74 


0.75 
0.63 
0.50 
1.78 
3-50 


0.78 
0.89 
0.88 
0.50 
0.69 

0.53 
0.89 

0.97 
0.61 
1.78 
3.62 
1. 10 


*  Estimated  from  weight  of  similar  preparations. 


30 


CONNECTICUT   EXPERIMENT    STATION   BULLETIN    1 97. 


TABLE  IV— Continued. 
Weights  of  One  Serving   of   Food,  Calories  Yielded,  and    Cost. 


Food. 


oz. 

oz. 

1. 16 

1. 16 

115 

2.05 

*2.05 

2.05 
2.05 

204 
208 

4.80 

1 .20 

121 

I  .00 

I  .00 

102 

I  .20 

I  .20 

121 

4-13 

I. 16 

117 

5-68 

1.42 

141 

Wheat — Continued. 
Grape-Nuts  (4  heap,  tablespoonfuls) 

Kellogg's  Krumbles 

Pettijohn's  Breakfast  Food 

Ralston  Wheat  Food 

Shredded  Wheat  (i  biscuit) 

Triscuit  (3  biscuits) 

Miscella7ieou5. 

Fruit  Nut  Cereal 

Post  Tavern  Porridge 


cts. 

1. 16 
2.05 

1-54 
113 
1 .00 
1.50 


1-52 

0.89 


cts. 
I  .01 
I  .01 
0.74 
0.94 
0.98 
1.24 


1-30 
0.63 


*  Estimated  from  weight  of  similar  preparations. 

Suggestions  as  to  Purchase. 

In  order  to  make  a  fair  comparison  of  cost  we  must  not  lose 
sight  of  the  fact  that  many  of  these  foods  are  served  in  the  dry 
condition  as  purchased,  while  others,  such  as  oatmeal,  farina  and 
hominy,  during  the  cooking  process  absorb  large  amounts  of 
water.  It  is  obviously  unfair,  therefore,  to  compare  the  nutri- 
ent value  of  one  pound  of  raw  oatmeal  with  one  pound  of  corn 
flakes.  To  obviate  this  difficulty  Table  IV  has  been  prepared 
showing  the  weights  in  ounces  of  the  average  individual  serving 
for  most  of  these  foods.  In  preparing  this  table  the  cup  (-i.pint) 
has  been  taken  as  the  unit  of  measure,  and  it  has  been  assumed 
that  an  average  serving  of  corn  flakes,  corn  puflfs,  rice  flakes, 
puffed  rice,  wheat  flakes,  puffed  wheat,  Krumbles,  and  Force,  is 
one  cup,  that  of  corn  meal  and  cracked  wheat  3/10  cup,  of  oat- 
meal, hominy,  rice,  farina  and  Ralston  JVhcat  Food  Y^  cup,  of 
rolled  oats  and  flaked  wheat  ^A  cup,  of  Shredded  Wheat  i  biscuit, 
of  Triscuit  3  biscuits  and  of  Grape-Nv.ts  .4.  heaping  tablespoonfuls. 
In  some  cases  these  servings  may  be  somewhat  excessive  but  they 
are  at  least  comparative.  Where  the  food  was  available  we  have 
weighed  one  cupful  in  each  case  and  the  weights  are  shown  in 
the  table.  In  certain  cases  an  assumed  weight  has  been  used 
based  on  the  known  weight  of  a  similar  preparation. 


SUGGESTIONS  AS  TO  PURCHASE.  3 1 

Table  IV  also  shows  the  number  of  total  calories  yielded  by 
these  servings,  as  well  as  the  cost  per  serving  and  cost  per  lOO 
calories. 

The  main  facts  in  this  table  are  shown  graphically  and  perhaps 
more  clearly  in  the  charts  on  pages  40  to  43.  The  one  chart 
shows  the  relative  cost  of  the  foods  per  serving,  the  other  the 
relative  cost  per  100  calories.  In  the  main  these  two  charts  show 
similar  results,  the  differences  arising  not  so  much  from  variations 
in  composition  as  from  the  variations  in  weight  of  servings  of 
the  respective  foods.  The  serving  basis  is  perhaps  the  more 
popular  way  to  consider  the  cost  of  these  foods,  but  the  100  calor- 
ies basis  is  clearly  the  more  exact  and  the  more  scientific.  Our 
consideration,  therefore,  will  be  on  the  latter  basis. 

The  relative  cheapness  of  the  uncooked  cereals  is  apparent, 
oats  and  corn  showing  the  lowest  costs  and  rice  and  wheat  the 
highest.  The  highest  priced  foods  under  each  cereal  (excepting 
Robinsons  Groats  already  referred  to),  are  the  " ready- to-eat" 
preparations,  and  among  these  there  is  a  wide  range  of  cost.  Of 
the  flaked  foods,  corn  flakes  are  the  cheapest,  followed  by  wheat 
and  rice;  the  pufifed  cereals  show  about  the  same  relative  cost. 
The  most  obvious  facts  shown  by  the  charts  are  the  cheapness 
of  the  rolled  oat  preparations,  and  that  corn  puffs,  puffed  rice  and 
puffed  Vi^heat  are  clearly  among  the  luxuries  of  the  breakfast 
table. 


32  CONNECTICUT   EXPERIMENT   STATION   BULLETIN    197. 

Table  I. — Cereal 


Barley  Preparations. 

1913  Farwell  &  Rhines'  Barley  Crystals 

1909  Quaker  Scotch  Brand  Pearled  Barley 

Corn  {Maize)  Preparations. 

1909  Cerealine 

1909  E-C  Corn  Flakes,  Toasted 

1909  F.  S.  Granulated  Hominy 

1917  Hecker's  Cream  Hominy 

1909  H-0  New  Process  Hominy 

1916  Jackson's  Roman  Meal 

1917  Jersey  Corn  Flakes 

1909  Kellogg's  Toasted  Corn  Flakes 

1909  Korn  Kinks ^ 

1909  Nichols'  Snow  White  Samp 

1909  Post  Toasties 

1909  Quaker  Best  Yellow  Corn  Meal 

1917  Quaker  Corn  Puffs 

1909  Quaker  Toasted  Corn  Flakes 

1909  Ralston  Hominy  Grits 

1909  Street's  Perfection  Hominy 

191 7  Sunbeam  Pearl  Hominy 

1917  Washington  Corn  Crisps 

Oat  Preparations. 

1917  Bestovotes 

1917  Bufceco  Rolled  Oats 

1909  Grandmother's  Crushed  Oats 

1909  Health  Brand  White  Oats 

1917  Hecker's  Cream  Oat  Meal 

1909  Hornby's  Steam  Cooked  Oat  Meal 

1917  Keen  &  Robinson's  Granulated  Scotch  Oatmeal. 

1909  Leggett's  Premier  15  Minute  Oat  Flakes 

1917  McCann's  Irish  Oat  Meal 

1909  Mother's  Crushed  Oats 

1909  Paw-Nee  Rolled  Oats 

1917  Purity  Rolled  Oats 

1909  Quaker  Oats 

191 7  Robinson's  Patent  Groats 

191 7  Scott's  Porage  Oats 

1909  Sovereign  15  Minute  Oat  Flakes 

1909  White  Rose  Rolled  Oats 

Rice  Preparations. 

1 9 1 5  Comet  Cereal 

1 909  Cook's  Flaked  Rice 

1909  Cook's  Mai  to  Rice 

191 5  Kellogg's  Toasted  Rice  Biscuit 


9-9 

1-3 

12. 1 

0.9 

II  .2 

0.4 

12. 1 

0.3 

13-3 

I.O 

II. 7 

0.4 

II-3 

0.3 

8.5 

3-4 

7-7 

0.3 

II. 7 

0.2 

12.0 

0.4 

13-4 

0.3 

II. 7 

0.3 

12.3 

0.8 

12.0 

0.3 

II. 6 

0.4 

II-3 

2.9 

12.4 

1-3 

14-3 

0.6 

12. 1 

0.2 

II. 0 

6.6 

II.  I 

6.8 

10.7 

6.5 

10.9 

7.8 

1 1. 5 

5.6 

10.6 

6.7 

10.4 

91 

11-3 

5-4 

9.2 

8.7 

10.9 

6.1 

10.8 

6.7 

13-5 

6.1 

10.8 

6.0 

8.4 

8.6 

10. 1 

9.6 

10.8 

5.8 

10.3 

8.0 

II-3 

0.3 

12.6 

0. 1 

"•3 

0.3 

50 

0-3 

COMPOSITION    OF    CEREAL   FOODS. 


33 


Breakfast  Foods. 


Pounds  per 

hundred 

0 

Cost  in  191 

7- 

o 

■a 

3 
u 

o 

< 

CD 

2  fe  >- 

0 

ni 
0 

a 
p. 
u 

<D 

■d 

0 
a 

Oh 

0  s 

0 

>  0* 

cts. 

cts. 

cts. 

ozs. 

0.9 
0.3 

O.  I 

II-5 
9-5 

6.Q 

I  .2 

75-2 
76.2 

70    Q 

62.7 
69.2 

60,  2 

410 
401 

401 

393 
399 
402 

32* 
18* 

I  .0 

15 
2.2 

10* 

0.2 

6 

7 

6 

78 
77 
77 

:7 

6 

61 

3 
7 
2 

10* 

0.2 

8 

0 

0.4 
0.3 

I 

75 
71 

74* 
24 

0-5 

9 

8 

3 

"is" 

■l2'"' 

0.75 

0.2 

8 

0 

0.4 

3-7 

79 
66 

8 

74 
37 

4 
4 

404 
398 

30* 
40 

50 

13 

3 

I 

25 

10 

0.63 

0.3 

8 

5 

0.9 

82 

3 

64 

7 

418 

10 

18 

1.08 

9 

0.2 

6 

4 

2.7 

78 

8 

55 

5 

392 

II 

22 

1 .40 

8 

0.  I 

7 
7 
6 

4 
8 

2  .2 

77 
77 
79 

9 

7 
4 

66 

3 
2 

394 
394 
396 

8* 

0.5 
0.2 

0.3 

1.8 

78 
53 

32* 
8 

6 

9 

II 

22 

1-39 

0.2 

7 

5 

0.5 

78 

7 

75 

7 

402 

12 

8 

0.50 

24 

0.  I 

8 

7 

0.4 

78 

5 

43 

2 

402 

14 

37-5 

2.33 

6 

0.0 

6 

8 

1-3 

79 

9 

68 

3 

398 

7 

14 

0.88 

8 

0.4 
0 .  I 

9 

7 
9 

0 

1 .0 

75 
77 
75 

4 
9 
0 

70 

74 
70 

9 

5 
8 

416 
406 
392 

30* 
31* 
74 

9 

4 

0.4 
0.4 

0.3 

43 

9-5 

0.54 

0.2 

7 

8 

2.9 

76 

8 

59 

5 

389 

10 

16 

1.03 

10 

I.O 

16.2 

2.1 

63.1 

551 

430 

17 

10 

0.58 

24 

I.O 

15 

I 

2.0 

64.0 

55-6 

432 

10 

8 

0.46 

20 

0.6 

14 
13 

9 

8 

1-9 
2.0 

654 

64-5 

59- 1 

58.8 

434 
438 

28* 

I.O 

32* 

0.9 

15 

6 

1.8 

64.6 

56.7 

424 

10 

"s" 

0^48 

20 

0.8 

16 

I 

1-7 

64. 1 

59-2 

436 

14 

II 

0.63 

20 

0.8 

13 

7 

1-9 

64. 1 

57  0 

449 

no 

22 

1 .22 

80 

0.6 

17 

2 

1.8 

63-7 

56.6 

425 

15 

12 

0.71 

20 

0.3 

15 

I 

1.8 

64.9 

56.8 

455 

95 

19 

1.04 

80 

G.9 

15 

6 

1.6 

64.9 

58.4 

431 

9 

7 

0.42 

20* 

0.8 

15 
16 

8 

1.9 
2.0 

64.0 
61. 1 

597 

57-4 

434 
417 

25* 
20 

I.O 

3 

10 

"h"' 

o!48' 

0.9 

15 

9 

1-9 

64-5 

56.7 

429 

10 

8 

0.47 

20 

0.7 

12 

8 

1.8 

67.7 

60.5 

456 

50 

50 

2.74 

16 

0.4 

13 

3 

1-7 

64.9 

56.8 

456 

25 

13-5 

0.74 

3°. 

0.9 

16 

5 

2.0 

64.0 

58.0 

428 

.... 

34* 

0.7 

14 

3 

1-9 

64.8 

590 

432 

30* 

0.2 

7.2 

0.3 

80.7 

405- 

16* 

0.2 

7.8 

0.4 

78.9 

78.2 

397 

'5! 

O.I 

7.6 

0.6 

80.2 

74-1 

403 

17* 

0.2 

10. 1 

3-7 

80.7 

57-4 

418 

15 

40 

2.39 

6 

*  Net  weight  of  package  at  date  specified  in  the  first  column. 


34  CONNECTICUT   EXPERIMENT   STATION   BULLETIN    197. 

Table  I. — Cereal 


Brand. 


I915 
1909 
1909 


I915 


I917 

I913 
19IO 

I915 
1917 
1909 

I913 
I914 
I914 
1909 
1917 
1909 
I9II 
I914 

I915 
1909 
1909 
1909 
I914 
1914 
I913 
1913 
I912 
I917 
I915 
I915 
1915 
1909 
1909 
I914 
1909 
I917 
1909 
1909 
1909 
I917 
1909 
1909 
1917 


Rice  Preparations — Continued. 

Kellogg's  Toasted  Rice  Flakes 

Milk  Rice 

Quaker  Puffed  Rice 

Rye  Preparation. 
Kellogg's  Toasted  Rye  Flakes 

Wheat  Preparations. 

Alber's  Wheat  Flakes  Mush 

Brusson  Farine  au  Gluten 

Brusson  Gluten  Semolina 

Cero-Vita 

Cinnamon  Rusks 

Cream  of  Wheat 

Cresco  Grits 

Crystal  Wheat 

Dieto  Rusks 

Force 

F  S  Farina  (Quaker  Farina) 

Grandmother's  A.  &  P.  Farina 

Granola 

Granose  Biscuit 

Granose  Flakes 

Grape    Nuts 

Hecker's  Farina 

Holland  Rusk 

Hoyt's  Gum  Gluten  Breakfast  Food. 

Hoyt's  Gum  Gluten  Granules 

Jireh  Frumenty 

Jireh  Whole  Wheat  Farina 

Kellogg's  Breakfast  Toast 

Kellogg's  Krumbles 

Kellogg's  Toasted  Wheat  Biscuit .... 

Kellogg's  Toasted  Wheat  Flakes 

Kellogg's  Zwieback 

Leggett's  Premier  Farina 

Malt  Breakfast  Food 

Manana  Gluten  Breakfast  Food 

Mapl-Flake 

Mother's  Wheat  Hearts 

Pettijohn's  Breakfast  Food 

Pillsbury's  Best  Cereal 

Quaker  Cracked  Wheat 

Quaker  Puffed  Wheat.- 

Quaker  Wheat  Berries 

Ralston  Health  Food 

Ralston  Wheat  Food 


4-7 
12.3 
12.2 


8.1 


0.4 
0.2 
0.2 


1-5 


II 

5 

2 

I 

10 

9 

0 

6 

9 

7 

0 

5 

4 

6 

0 

7 

9 

9 

/ 

2 

13 

I 

0 

9 

II 

I 

I 

4 

9 

5 

2 

0 

6 

4 

9 

I 

10 

7 

I 

I 

13 

7 

0 

9 

12 

9 

0 

6 

6 

I 

0 

8 

II 

3 

I 

6 

6 

0 

3 

9 

10 

3 

0 

6 

12 

7 

0 

7 

II 

0 

5 

I 

6 

5 

0 

9 

6 

6 

0 

7 

6 

2 

I 

7 

6 

2 

2 

3 

7 

7 

I 

9 

10 

0 

I 

0 

5 

8 

I 

4 

5 

2 

I 

I 

6 

2 

I 

6 

14 

I 

0 

9 

9 

6 

I 

5 

7 

6 

2 

0 

10 

8 

I 

2 

13 

5 

I 

I 

10 

3 

2 

0 

II 

3 

0 

7 

II 

7 

2 

3 

II 

,S 

I 

8 

9 

8 

2 

0 

12 

4 

I 

7 

1 1 

9 

I 

8 

COMPOSITION   OF    CEREAL   FOODS. 


35 


Breakfast  Foods — Continued. 


Pounds  per  hundred. 


S5 

Oh 


Cost  in  1917. 


0.2 
0.2 
O.  I 


0.6 


0.3 

0.2 

0.3 
0.3 

0.2 
0.2 

0.5 

1-7 
1 .0 
I .  I 
0.2 

0.  I 

0.6 

1.8 
o. 

1 . 
o, 
o. 


5 
5 
I 
I 

0.3 
0.5 
1. 1 
2.2 

0.3 
1.9 

1-5 


1.6 
1 .2 
1. 1 
0.8 


10. 0 

3-4 

81.3 

55-7 

6.9 

3-2 

77.2 

62.6 

7.6 

0.4 

79-5 

61.8 

II. 4 

2.2 

76.2 

45-7 

II .  I 

1.6 

73-4 

59-2 

33-9 

0.6 

53-8 

48.8 

17.2 

0.7 

71.6 

64.9 

8.9 

3-5 

82.0 

52.3 

10.3 

0.7 

71.7 

49-5 

II-5 

0.6 

73-7 

71. 1 

17.8 

0.6 

68.6 

54-1 

II-3 

1-9 

73-6 

15-9 

1-5 

66.1 

52.1 

10.6 

2.8 

73-7 

59-9 

10.2 

0.4 

74.6 

63.9 

10.8 

0.6 

750 

71.7 

13-9 

2.3 

76.3 

45-2 

10.3 

3-9 

71. 1 

10.3 

3-9 

75-4 

55.5 

II-5 

1-9 

74-2 

36.3 

10. 0 

0.6 

75-9 

71.2 

12. 1 

1-3 

70.4 

55-8 

45-4 

0.6 

46.3 

39-2 

42.7 

0.7 

48.8 

41.9 

12.3 

1-4 

77-3 

65-4 

12.9 

1.8 

74.6 

59-5 

13.6 

1.6 

74-9 

57-4 

12.0 

2.6 

72.3 

590 

14.2 

2.4 

74-7 

45-8 

9-3 

2.7 

80.5 

57-0 

14-3 

1.6 

76. 1 

60.4 

II.  I 

0.5 

73-3 

71.0 

13.8 

1.4 

72.7 

53-5 

42.6 

2.5 

43-6 

29.9 

9-3 

2.8 

74-7 

58.3 

10.7 

0.4 

74- 1 

65.0 

91 

1-7 

74-9 

64.0 

II-5 

0.5 

75-9 

74- 1 

9-3 

1-7 

73-3 

63.6 

131 

1.8 

70.2 

295 

14.0 

1-4 

71.6 

57-1 

II. 9 

1-4 

71-5 

64.4 

11-3 

1. 1 

73-1 

62.8 

422 

387 

400 


416 


408 
407 
411 
423 

449 
399 
409 
408 
469 
397 
397 
398 
421 

389 
432 
398 
400 
430 
429 

425 
427 
424 
424 
398 
421 
422 
384 
395 
411 

415 
396 
399 
405 
407 
401 

399 
412 

399 
404 


cts. 

15 

14 


15 


15 


15 
18 

22 

20 
60 
II 
10 

20 
15 
15 
13 
14 
II 

35 
35 


12 
15 

25 

22 
25 

15 
18 

25 
15 


cts. 

30 

cts. 

1.78 

56 

3-50 

30 

1.80 

10 

0.61 

30 
21 

12.5 

1.77 
1. 17 
0.78 

14-5 
76 

17-5 
II 

0.89 
405 

1 .  10 
0.69 

24-5 
60 

1 .46 
3-86 

40 
16 

14 
29 

35 
35 

2.31 
1 .01 
0.88 
1 .69 
2.04 
2.06 

35-5 
16 

2.09 
1. 01 

19 
30 

28.5 

I  13 

1.78 
1.86 

12.5 
40 

0.76 
2.41 

8 
12 

0.50 
0.74 

15-5 
60 

0.97 
3.76 

15 

0.94 

24 

9* 
30* 

8 

14 

28 

32* 

22 

13 
10 

14-5 
16* 

13 
4 
6 

13 
16 
6 
16 
16 
24* 
24* 

9 

8 
10 

8 

14 

16* 

28 

10 

II* 

29 

32* 
26 

8* 
29* 
24 


Net  weight  of  package  at  date  specified  in  the  first  column. 


36  CONNECTICUT   EXPERIMENT   STATION   BULLETIN    I97. 

Table  I. — Cereal 


Brand. 


^915 
1909 
1909 
1909 
1909 
I917 
1909 
1909 
1909 


I914 
I917 
I9I4 
I914 
I914 
I9I4 


I9I4 
I917 
I917 
I914 
I917 
I91O 
1914 
1909 
1914 
I914 
I914 
I914 
I915 
1917 
1914 
1914 
1917 
I915 
1914 
I914 
I914 
I915 
I917 


I914 
I914 
1906 


Wheat  Preparations — Continued. 

Sanitas  Granuto 

Saxon  Wheat  Food 

Shredded  Wheat  Biscuit 

Street's  Perfection  Farina 

Triscuit 

Vitos 

Wheatena 

Wheatlet 

Zest 

Wheat  Bran. 

Ballard's  Obelisk  Sanitary  Edible  Bran 

Gulp's  Gapitol  Health  Bran 

Health  Food  Co.'s  Wheat  Bran 

Jireh  Wheat  Bran 

Johnson's  Educator  Wheat  Bran 

Kellogg's  Sterilized  Wheat  Bran 

Wheat  Bran  Biscuit  and  other  Laxative  Preparations 

Bran  Biskue 

Bran-eata  Biscuit 

Bran  Zos 

Brose  Good  Health  Breakfast  Food 

Cerag 

Cerena 

Christian's  Laxative  Bread 

Christian's  Laxative  Cereal  Flakes 

Colax 

Dietetic  Bran  Biscuit 

Educator  Bran  Cookies 

Educator  Bran  Meal 

F.  B.  A.  Laxative  Health  Biscuit 

Fruit  Nut  Cereal 

Good  Health  Biscuit  (Kellogg) 

Health  Food  Wafers 

India  (Digestive)  Biscuit 

Laxa. 

Laxative  Biscuit  (Kellogg) 

Mansfield's  Agar  Agar  Wafers 

Ova!  Digestive  Biscuit  (H.  &  P.) 

Uncle  Sam  Health  Food 

Zim 

Miscellaneous  Preparations. 

Dieto  Nut  Cereal 

Dieto  Wheat  and  Barley  Cereal 

Jireh  Wheat  Nuts 


4-9 

1-7 

9.8 

1-7 

8.5 

1-4 

131 

I.I 

10.3 

1-4 

II. 6 

1 .0 

10.4 

2.8 

12.2 

1.6 

10.7 

1 .2 

...5 

5-4 

II. 2 

4-3 

II. 6 

4-1 

II. I 

4.8 

II. 6 

4-7 

9.6 

5-2 

8.5 

131 

9.8 

0.9 

II. 9 

2-5 

ID.  I 

4-3 

9.2 

0.9 

7.2 

II. 4 

9-9 

1-4 

130 

1-4 

131 

0.8 

9-3 

50 

7-1 

145 

II. 8 

2.8 

II.  I 

1.7 

7-3 

1.2 

10.9 

1.2 

9-7 

7.9 

8.7 

2.2 

6.6 

2.8 

9-4 

10.8 

7-9 

12.0 

8.8 

16.3 

6.3 

24.4 

13.2 

1.7 

50 

18.4 

6.8 

2.2 

7-6 

15.6 

COMPOSITION    OF    CEREAL   FOODS. 


37 


Breakfast  Foods — Continued. 


Pounds  per 

hundred 

^ 
5 

Cost  in  1917- 

0) 

u 

v 

J3 

Id  a 

ft 

6 

S' 
^ 

(3 

6 

tC 

d^ 

rd 

^ 

0 

g 

0  <u 

S  " 

a 

u 

o 

< 

.13 

0 

ft 

ft 

0 
ft 

u 

ft 

>  ft 

cts. 

cts. 

cts. 

ozs. 

0.4 

10.  I 

1-3 

81.6 

43-4 

437 

20 

23 

1.32 

14 

0.5 

12.8 

0.8 

74 

4 

69.6 

416 

22 

13-5 

0.81 

26 

2.6 

II. 0 

1-5 

75 

0 

63.1 

408 

12 

16 

0.98 

12 

0. 1 

10.3 

0-5 

74 

9 

71. 1 

401 

.... 

16* 

1-7 

II. 0 

1-7 

73 

9 

60.8 

403 

12 

20 

1.24 

9-5 

0.2 

II .  I 

0.5 

75 

6 

68.7 

417 

15 

8.5 

0.51 

28 

0.6 

II-3 

0.7 

74 

2 

69.8 

420 

18 

15 

0.89 

19 

0.3 

12.8 

0.8 

72 

3 

66.2 

406 

28* 

1.2 

9.0 

2.6 

75 

3 

60. 1 

398 

II. 5* 

5-6 

17-3 

4-5 

55-7 

390 

25 

9-5 

0.61 

42 

8.2 

13-4 

5-3 

57 

6 

369 

15 

8.5 

0.58 

28 

8.2 

14-3 

5-6 

56 

2 

364 

10 

12.5 

0.86 

13 

6.3 

16.8 

4-3 

56 

7 

385 

10 

6.5 

0.42 

24 

7.8 

15-4 

6.1 

54 

4 

368 

15 

12 

0.82 

20 

8.5 

16.3 

6.0 

54 

4 

■ 

377 

25 

235 

1-56 

17 

2.2 

12. 1 

3-1 

61 .0 

469 

15 

15 

0.80 

16 

3-6 

9.1 

4-4 

72.2 

21 

0 

381 

15 

24 

1-57 

10 

3.8 

13.2 

30 

65.6 

46 

2 

386 

15 

12 

0.78 

20 

3-1 

14.4 

2.6 

65.5 

410 

20 

20 

1 .22 

16 

2.0 

II-3 

3-6 

73  0 

20 

8 

15 

24 

10 

2.4 

27.8 

4-9 

46.3 

25 

I 

456 

25 

25 

1.37 

16* 

1-3 

lO.O 

2.8 

74-6 

401 

25 

30 

1.87 

13* 

I.O 

10.4 

1-7 

72.5 

61 

2 

393 

21* 

0. 1 

I .  I 

2. 1 

82.8 

100 

26:7 

6 

1-7 

9-9 

5-0 

69. 1 

413 

25 

38 

2.30 

10.5 

1-5 

8.9 

3-3 

64.7 

486 

25 

50 

2.57 

8 

3-8 

12.3 

2.9 

66.4 

389 

20 

7-5 

0.48 

42 

0.7 

6.1 

31 

77-3 

398 

2.4 

135 

3-2 

72.4 

36 

5 

405 

15 

21 

1.30 

II 

1-5 

7-7 

4.2 

74-5 

389 

15 

40 

2.57 

6 

1.4 

10. 0 

5-3 

65.7 

427 

15 

175 

1.03 

13-5 

5-2 

12.8 

50 

66.1 

383 

25 

33 

2.15 

12 

6.6 

12.4 

50 

66.6 

50 

106 

7-5 

2.4 

16.7 

30 

57-7 

451 

3 

0.8 

7-1 

2.3 

69.9 

475 

23 

73-5 

3-87 

5 

05 

7.8 

2. 1 

645 

499 

15 

30 

1.50 

8 

4.0 

21.3 

3-1 

40.9 

538 

28 

25 

1. 16 

18 

1-5 

7-4 

2.0 

74.2 

6 

2 

391 

15 

20 

1.28 

9 

1.2 

21.6 

.2.0 

51.8 

39-5 

525 

30 

34 

1.62 

14 

2.0 

II. 6 

1-7 

75-7 

61 .4 

410 

36* 

1 .0 

19.0 

2.3 

54-5 

50.1 

496 

30 

30 

I-5I 

16 

Net  weight  of  package  at  date  specified  in  the  first  column. 


38  CONNECTICUT   EXPERIMENT   STATION   BULLETIN    1 97. 

Table  I. — Cereal 


Brand. 


I9I7 
I917 

I9I3 
I917 
I917 
I913 


Miscellaneous  Preparations — Continued. 

Malabar  Manoca 

Post  Tavern  Porridge 

Post  Tavern  Special 

Sea  Moss  Farina 

Sunbeam  Tapioca 

Trix 


13 

3 

0 

I 

12 

7 

0 

« 

9 

9 

I 

I 

15 

6 

0 

3 

13 

5 

0 

I 

6 

2 

0 

2 

It  appears  from  the  facts  given  in  this  bulletin  that  cereal 
breakfast  foods  can  be  bought  uncooked,  partially  cooked,  or 
ready  to  serve.  The  difference  in  prices  between  the  three  kinds 
is  in  some  cases  very  great,  but  in  others  so  little  that  their 
extra  cost  probably  is  not  more  than  the  cost  of  fuel  which 
would  be  used  for  cooking  the  raw  meals. 

The  greater  popularity  of  wheat  foods  is  indicated  by  the  fact 
that  -ij8  wheat  foods,  besides  29  wheat  laxative  preparations  have 
been  found  in  one  market,  18  of  corn,  17  of  oats,  7  of  rice,  2  of 
barley  and  i  of  rye. 

Attention  is  called  to  the  relative  food  value  and  cost  of  these 
preparations  and  the  more  general  use  of  oat  and  corn  foods  is 
suggested. 

Oatmeal  and  "Rolled  Oats,"  sold  in  bulk  or  in  various  pack- 
age forms,  are  the  most  nutritious  and,  considering  their  food 
value,  the  cheapest  of  the  cereals.  The  uncooked  oat  prepara- 
tions sell  generally  now  for  from  7  to  12  cents  a  pound.  They 
contain  from  ij^  to  2  times  as  much  protein,  3.9  times  as  much 
fat  and  120  more  calories — or  heat  producers — per  pound  than 
other  commonly  used  cereals,  and  the  ratio  of  protein  to  non- 
protein calories  is  what  is  required    in  a  complete  ratioiL 

Wheat,  Cracked  or  Flaked,  is,  next  to  oats,  the  richest  in 
protein,  but  one  of  the  most  expensive  cereal  foods.  A  very 
large  number  of  preparations  made  from  wheat  are  on  the  mar- 


COMPOSITION    OF    CEREAL   FOODS. 


39 


Breakfast  Foods — Concluded. 


Pounds  per 

hundred 

^ 
^ 

Cost  in  1917. 

CD 

ts  d 

Ih 

6 

6 

^  ai 

(U 

60 

4J  bfl 

a> 

lO 

'S-^ 
>>+^ 

ft 

ai 

"d 

J3  rt 

J^ 

^ 

^ 

c 

^ 

M^ 

fi 

CJO 

0 

S 

0  <u 

55  u 

■33  K 

0 

0 

0 
ft 

w  0 

la 

d 

o2; 

■A 

fe^3J^ 

oJ 

iH 

u 

1-13 

u 

O 

£'"' 

< 

6°'^ 

m 

0 

fe 

1) 
Oh 

(^" 

^° 

cts. 

cts. 

cts. 

ozs. 

0.6 

0.6 

1-3 

84.1 

388 

22 

22 

1.42 

16 

0.2 

10.3 

1-5 

74-5 

67.2 

396 

18 

10 

0.63 

28 

0.3 

10.9 

0.9 

76.9 

69-3 

413 

14 

8 

0.48 

28 

1-5 

9.1 

13-6 

59-9 

30 

120 

4 

0.  I 

0.6 

0.2 

85-5 

396 

20 

20 

I  .26 

16 

03 

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1-5 

77-3 

48.6 

422 

15 

16 

0-95 

15 

*  Net  weight  of  package  at  date  specified  in  the  first  column. 

ket,  none  of  them  probably  superior,  considering  both  cost  and 
composition,  to  plain  cracked  wheat  (easily  made  at  home  by 
crushing  whole  wheat  very  coarse  in  a  coffee  mill). 

Corn  Products,  such  as  Meal,  Flakes,  Hominy  and  Samp, 
all  have  about  the  same  composition  and  nutritive  value.  They 
are  inferior  in  nutritive  value  to  either  wheat  or  oats,  while  their 
average  cost  at  present  is  greater  than  that  of  oat  products. 

Rice  Grain,  Rice  Flakes  and  Puffed  Rice,  have  less  protein 
and  fat  than  any  other  cereal,  have  about  the  same  heat  value 
as  corn  or  wheat  products  and  at  present  are  relatively  very 
expensive. 

It  is  clear  that  oats  used  as  a  breakfast  cereal,  not  only  con- 
serves wheat,  but  furnishes  a  richer  food  at  a  lower  price.  The 
other  cereals,  corn  and  rice,  one  cheap,  the  other  expensive,  have 
about  the  same  fuel  value  as  wheat,  but  generally  contain  less 
protein  or  flesh-forming  material.  Wheat  is,  however,  the  most 
generally  satisfactory  cereal  food.  Some  people  cannot  constant- 
ly use  corn  meal  as  a  breakfast  food  without  digestive  trouble, 
but  occasional  use  of  it  furnishes  acceptable  variety.  Oats  are 
much  more  generally  satisfactory  for  constant  daily  use. 

All  the  grain  preparations  require  long  cooking;  three  hours 
in  a  double  boiler  is  not  too  much,  and  this  will  naturally  be  done 
at  any  time  in  the  day  when  the  stove  is  being  used  for  other 
purposes  as  well. 


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